It’s Fall! Harvest bowls can be made with any of your favorite ingredients, but they should have a balance of cooked and raw veggies and fruit, nuts or seeds for crunch, and a sauce that ties it all together. Here’s one of our favorites.

Ingredients:

• Small bag of washed and cut-up kale
• ½ butternut squash, peeled and cubed
• ½ bag brussels sprouts
• 1 Macintosh apple, thinly sliced
• 1 package Patagonia Provisions Savory Seeds
• 2 Tbs dried cranberries
• Lemon tahini sauce (recipe follows)

Preparation:

Make lemon tahini sauce by combining ½ cup tahini with juice and zest from one lemon, 2 cloves finely minced garlic, and ½ tsp cumin in a glass jar. Add 2-4 Tbs water and shake until mixture is thick, but still pourable. Add salt and pepper to taste.

To assemble harvest bowl, steam kale in a pot until tender while simultaneously roasting squash and brussels sprouts in a frying pan. Salt and pepper both as desired. Place kale in the bottom of a bowl, and top with squash, brussels sprouts, apple slices, dried cranberries and Savory Seeds. Pour lemon tahini sauce over all.